A puttanesca sauce is a spicy mixture of tomatoes, onions, capers, olives, garlic, and oregano. It's often served over pasta, but in this recipe it perks up the flavor of mild cauliflower.
2 teaspoons olive oil
1/3 cup diced onion
1/3 cup chopped green bell pepper
1 garlic clove, minced
1 (14 1/2-ounce) can diced tomatoes, undrained
1/4 cup water
1 tablespoon chopped pitted kalamata olives
1 tablespoon red wine vinegar
1 teaspoon sugar
1 teaspoon capers
2 teaspoons tomato paste
1/8 teaspoon black pepper
4 1/2 cups cauliflower florets
How to Make It
Heat oil in a large nonstick skillet over medium heat. Add onion and green bell pepper; sauté 6 minutes or until tender. Add garlic; cook 30 seconds. Add tomatoes and next 7 ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until thick. Set aside, and keep warm.
Steam cauliflower 4 minutes or until crisp-tender. Spoon cauliflower onto serving plates; top with sauce.